Name: Coconut Meringues with Raspberry and Pineapple Salad
Yield: For 6–8
Ingredients: 375 ml (12 ¾ fl oz) double or whipping cream; 125 ml (4 ¼ fl oz) yoghurt; 100 g (3 ½ oz) desiccated coconut; 300 g (10 ½ oz) icing sugar; 1 teaspoon vanilla essence; 1 teaspoon lemon juice; 125 ml (4 ¼ fl oz) sweet dessert wine; ½ small, very ripe pineapple; pinch salt; 180 ml (6 fl oz) egg whites (about 6 large eggs); 300 g (10 ½ oz) raspberries

Preparation info

For
6–8

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

These meringues can be made two days in advance. You could marinate the pineapple the day before, then just quickly finish the dessert on the day.

Ingredients

180 ml (6 fl oz) egg whites (about 6 large eggs)
300

Dessert
Gluten-free
Vegetarian

Method

Preheat oven to 100°C/210°F/Gas Mark 1. Place egg whites in a bowl with icing sugar, lemon juice, vanilla and salt. Beat on high with a balloon whisk for 12 minutes until glossy and very stiff. Fold in coconut. Line one or two baking trays with baking paper and dollop on 8 lumps of mer

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of